Fet’s chilli pakoras (Indian chilli poppers)
Preparation time: 00:20
Cooking time: 00:20
Ingredients
Pakora Batter: 1 cup besan (chickpea) flour
1/2 tsp hot red chilli powder
1/2 tsp coriander powder
Handful fresh chopped coriander
1/4 tsp aniseed
1/4 tsp oregano seeds (not powder)
1/2 tsp salt
1/4 tsp garam masala
4 cloves of garlic, crushed and made into a paste
1 tsp ginger, crushed and made into a paste
2 Tbs oil added to mixture
Roughly 125ml water (you can use sparkling water for extra crunchy batter)
Chillies and filling: 15 large green or red chillies, cut open and deseeded
1 small onion, finely chopped
2 cloves of garlic, crushed and made into a paste
1/2 tsp ginger, crushed and made into a paste
1 tsp cumin seeds
1/2 tsp chilli powder
1/4 tsp turmeric powder
1/2 tsp coriander powder
1/4 tsp garam masala
1/2 can chickpeas
Handful fresh chopped coriander
500 ml oil for frying
Method
For Batter:
Grind together the garlic and ginger until well combined
In a bowl add the besan flour and add all the dry ingredients and fresh coriander
Add ½ a cup of water (125ml) slowly to the flour mixture while stirring constantly until you have a watery paste (you can use a spoon or your hand as the Indians do)
Add the garlic and ginger paste then the oil for the batter and mix well
Let the batter rest while you prepare the chillies and chickpea filling
Chillies and filling:
Cut the chillies length ways and carefully remove most of the seeds, set them aside to be stuffed later
In a small pot heat the oil until hot
Add the onion and fry until brown stirring occasionally
Add the garlic and ginger and fry for another minute before adding the cumin seeds for another minute
Next add the chilli, turmeric, coriander and garam masala powders, fry for a few second and lastly add the chickpeas and fry for 5 more minutes in the onion mixture – add some water if necessary
When finished add the coriander leaves and roughly crush with a potato masher
Heat the oil in a deep pot while you fill the chillies with spoonfuls of the chickpea mixture
When your chillies are filled dip them into the batter and fry until golden brown – about 3 – 5 minutes
Serve with coriander chutney and mango chutney.
Reprinted with permission of Damian Ettish.
Servings: 15
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